February 1, 2013

Acar Chee Ya Hu (Pickled Mullet Fish)

Another authentic nyonya dish...long lost and forgotten !

Many will say it's tedious but if you are a food lover, you will definitely go an extra mile to  try it...  

Preparation: Deep fry the fish first. Check out my previous post on Chee Ya Hu.
Cut into finely strips : Turmeric, Ginger, Garlic, Red Chilli and Green Chilli.

Heat up the oil, fry the Turmeric strips till slightly brown. Take out the Turmeric strips and using the same oil, throw in the Garlic and Ginger strips. Fry till golden brown and put aside. 

With the same oil mix the vinegar, sugar, some salt to taste the red chilli and green chilli. Allow the mixture to cool. In a jar add in the fried Chee Ya Hu and pour in the mixture. Make sure the fish are cover with the mixture and leave it overnight.

Garnished with some sesame seed when you want to serve it.

500g Chee Ya Hu
20g Fresh Turmeric
50g Ginger
30g Garlic
2pcs Green Chilli
2pcs Red Chilli
5tbsp Sugar
1tsp Salt
200ml Vinegar
5tbsp Oil 
1tsp Sesame Seed   


mycookinghut said...

This is always my favourite dish!

NyonyaChef said...

Yup! It's my all time favourite too, but pretty sad to say it's hardly available in Malaysia.